Instructions

1. Cut the French bread at an angle into 24 x 1/3-inch slices.
2. Spray with Olive Oil and then sprinkle with white pepper.
3. Bake at 350° until lightly browned on the edges. About 8 – 10 minutes.
4. Top and tail the parsnips then peel them and cut them in quarters lengthways. if they have very white woody center, remove this then cut the parsnip into 1/2 inch pieces.
5. Microwave the parsnips in a little water for 4 minutes, stir and then for another 4 minutes or until soft.
6. Heat the butter and 1 tablespoon olive oil in a large pan, add the parsnips and the garlic clove. Season generously with salt and pepper. Add in the water and cook over a medium heat for 5 minutes.
7. Remove the parsnips from the heat and add them to a food processor along with the 3 tablespoons of EVOO. Puree to a smooth spread. Check your seasoning. Allow to cool.
8. Remove the stems from the arugula and toss with a little olive oil to coat.
9. Spread the toast with a generous layer of the parsnip spread. Add 3 or 4 arugula leaves.
10. Then top with shaved Parmesan cheese, and finish with a sprinkle of Aleppo pepper.